Crisps and healthy eating
AF1, AF3, AF5
As part of work on healthy eating, pupils had previously added iodine solution to various foods, including crisps, and had been taught that the foods that turned black contained carbohydrates and were energy-providing foods.
They were taught about the nutritional information on food packaging, including ‘traffic light’ systems and alternative approaches, and had made judgements about whether food manufacturers were concealing information.
They looked, in particular, at different types of crisps, and recorded how much fat and salt each contained in order to investigate which are the healthiest. They chose to present results either as bar charts or in tables.
Ciaran gave fat and salt quantities in grams rather than in grams per specified mass of crisps. When this was pointed out to him he said that the amounts were all ‘per packet', and that packets all had the same ‘weight’ of crisps.
He said it was difficult to say which crisps were the healthiest as those with the least amount of fat (Skips) did not have the least amount of salt, and those with least amount of salt (Wotsits) did not have the least amount of fat.
Consideration of other investigations where the question being asked may not provide definitive answers
Ciaran relates the science, including the secondary data that he has collected, to health issues. He chooses appropriate presentation of data and draws a valid conclusion, emphasising uncertainty from the two sets of data.